Alma record. (Alma, Mich.) 1878-1928, 1887-10-14
DOMESTIC HINTS.
CUsTARD EGGS.

Put the washed eggs in saucepan
of cold water and lot them just come
to boil, then take them up. Or, lay
them in hot tin pail. cover them with
boiling water, put tho top on the pail
and leave them on tho Kitchen table for
four minutes. Drain OF the water,
pour on more boiling water, and re-
place the top. Wrap a hot towel about
the pail and leave it four minutes be-
fore dishing the eggs. They Will be
like soft custard throughout. and
more digestible than if cooked in any
other way.
FRESH NAcKEREL.
Clean the fish, scsld a bunch Of herbs
and chop them fine. and put them with
one ounce of butter and three table,
spoonfuls of soup stock into a stew-pan.
Lay in the mackerel and simmer gently
for ten minutes. Lift them out upon a
hot dish; dredge little flour and add
salt, cayenne, little lemon juice, and
finally two tablespoonfuls OF cream; let
these just boil, and pour over the fish.
HOMINY CROQUETTEs.
To one quart of boiling water add
teaspoonful Of salt; stir in gradually a
heaping half pint of the finest hominy;
boil three-quarters Of an hour, and put
il on the bsck of the range, where it
will remain hot an hour longer; then
put in large bowl and sdd the beaten
yolks of two eggs, mix it thoroughly,
and when cold shape into cones; dip
the cones in beaten egg, roll in crumbs,
and fry in boiling fat.
POTATO FRITTERs
Boil and peel six large potatoes or a
dozen smaller ones; mash them well,
and add four well-beaten eggs, little
cream or milk, chopped parsley, chives,
salt, and pepper. and mix the whole
together. Raise on the end of knife
about teaspoonful of this paste. and
drop it into pan of DO ling lard or
butter, when the patse will swell and
form light, round fritter.
CORN BREAD.
Turn boiling water upon four quarts
of meal and stir until it is all scalded.
but not very moist. Then add one and
half quarts of sour milk or butter
milk, two teaspoonfuls of soda, two
cupfuls of sugar, and flour to make it
as stiif As can be stirred. Bake in
six quarter pan, in moderate oven for
two hours and half.
TONGUE CHEESE.
Take one beef tongue. two calves
livers, three pounds of salt pork, and
boil until thoroughly cooked. Mince
together very fine. season to taste with
spices, press the mass into q pan and
allow to get cold. Slice thin and serve
upon a napkin in a lunch dish.
FRIED APPLES.
Make n batter of two eggs, a pinch
of salt, cup of milk. and six table,
spoonfuls of flour. Slice, pare. and
core tart apples As thin as Saratoga
potatoes. Dip them in the batter and
fry. Eat with powdered sugar
FRIED SALT PORK.
Cut rs many slices a. vii. be required
for breakfast, the evening before. and
soak TIL morning in sweet milk and
water Then rinse till the water is
clean, and fry. For change it may
be rolled in corn mca, and then fried.
GRAHAM GEMS.
One quart of buttermlk, one tea
spoonful of soda, one teaspoonful of
salt, Graham flour enough to make q
stilf batter. Bake in gem pans hot and
and well CREASED, in hot oven. Try
il.
GINGER CAKE.
One cup molasses. one cup sugar. two
tablespoonfulls black pepper, two table
spoonfuls ginger. two Of cinnamon. one
cup butter, one-third cup sour milk
five cups flour, one teaspoonful soda
WHITE GAZE
Whites of six eggs. two cups sugar,
three cups flour. one cup sweet milk,
three-fourths cup butter, two teaspoon
full soda
SUGAR COOKIES.
Two cups of sugar, one cup of butter.
one-half cup of sweet milk, four eggs
three teaspoonfuls of baking powder,
flavor with nutmeg.
PICKLED EGGS.
Boil hard and put into cold water;
when cool remove the shells; stick
cloves into them and put in cold vine